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Notes about this book

Notes about Recipes in this book

p 13. I've made this twice. First time as per recipe directions and liked it. Second time I threw the vegetables into the baking dish and skipped the panfrying process completely - covered with foil in oven for about 25 min before taking foil off and allowing to cook further and caramelise. I preferred it this way - much less effort on my part and no negative impact on flavour.

I cheated and used 375g of shop bought shortcrust pastry, and it worked out well with the amount of filling, which was very tasty. I used chestnut mushrooms instead of swiss mushrooms, and chopped them up small. He didn't say anything about cooking the mushrooms until they dried out a bit on the stove, which I did otherwise I thought the pastry would go soggy. The ricotta cheese made a creamy filling - went down a storm with everyone. I would make this again, very nice.

A great chicken burger. It does have the tendency to be a bit dry, so the “Spicy coleslaw” would probably be a fantastic addition (though I can’t confirm as my husband is not a fan of spicy or coleslaw!).

This was easy to assemble ahead of time - sits for 30 mins.
They have good flavour and are great cold alone or chopped in a salad. definetly low fat too! Be careful not to over cook as they will become dry. You could do them in mini muffin tins in the oven I think.

p81.Tastes really good. I ate this with my breakfast - scrambled eggs on toast with homemade baked beans - and served the leftovers with Alice Hart's cornbread muffins the next day. Would be good in burgers etc too. Takes just over an hour to cook so it would be worth increasing the recipe next time to make enough to bottle for another time.

p86. Yum - nice moist cakes with chunks of pear topped with crumble. I substituted walnuts for the pecans as I had them at hand and it worked well but it gives me an excuse to remake the recipe with the pecans!

Yummy. I'd never cooked pork belly before and this was scrummy. Made with rice wine vinegar instead of red wine vinegar, chinese five spice instead of star anise, water instead of chicken stock, and mandarin instead of orange and it was still delicious. When I tasted the sauce on its on I was relecutant to serve it with the pork but the combination was fantastic. I also served it with soy sauce which I think it needed, otherwise a bit too sweet.

Super yummy. The coconut in the base adds a yummy nuttiness and the slice is delicious and quite chewy. Used fan bake in the oven and slice needed much less time, the caramel gets much browner in the oven so don't worry about getting too much colour while in saucepan.

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ISBN 101921259760

ISBN 139781921259760

PublishedOct 15 2007

FormatHardcover

Page Count256

LanguageEnglish

PublisherMurdoch Books

Publishers Text

The recipes Bill prepares in his new TV series "Bill's Holiday" are all featured in this book. This is a book about laying down lifetime memories through food, taking time out to cook at leisure, relaxing weekends and lazy holidays. Recipes flow from the most casual of outdoor summer dining to fireside suppers, to fabulous ideas for Christmas parties.